The baking group Tuesdays with Dorie helped Canadians celebrate Thanksgiving yesterday with this month's selections of this elegant fruit tart and the more casual (but even more delicious in my opinion) Custardy Apple Squares, both from Dorie Greenspan's book Baking Chez Moi.
I always like to add something fruity to our Thanksgiving dessert table to keep the pumpkin treats company. This choice was perfect since it used beautiful local pears and for a tart with three components, was quite easy to put together: a sweet cookie crust (best tart crust ever!) that could be made in advance and
frozen; chopped pears that were caramelized stove top before being baked in the pastry shell; a crunchy topping of toasted almonds.
Pears and almonds are just so "right" together that it was no surprise it tasted great but I also loved
the textural contrast of all of the layers. It was a big hit with everyone.
I'll post about the yummy apple squares next time. Did the others bake with apples or pears this week? Visit here to find out.